Mesaa'a (Egyptian Aubergine and Tomato Stew)
Soft roasted aubergine and peppers stewed in garlicky tomato sauce with cumin, a cheap, filling Egyptian favourite.
- Time1 hr
- LevelEasy
- Costabout £1.35 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Toss the aubergine with 3 tablespoons of the oil and half the salt on a large tray. Roast for 25 minutes, turning once, until golden and soft.
25 min - 2
Meanwhile, heat the remaining oil in a wide pan and cook the onion and peppers for 10 minutes until soft.
10 min - 3
Add the garlic, cumin, coriander and paprika and cook for 1 minute. Stir in the tomatoes, purée, water and vinegar.
- 4
Add the roasted aubergine and the rest of the salt. Simmer gently, uncovered, for 15 minutes, until the sauce is thick and clings to the vegetables.
15 min - 5
Taste and add more salt or a splash of vinegar if it needs it. Scatter with coriander.
- 6
Serve warm with rice, pitta or crusty bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.